Homemade Sno Balls
"[Photographs: Sarah Jane Sanders] Just like the original, individual chocolate cakes are enrobed in marshmallow and coconut. Notes: I recommend greasing the cupcake pan, rather than using cupcake papers, because the crinkled impressions the papers leave behind on the cupcakes create a strange exterior texture for the Sno Balls. I like using a medium star tip to fill the cupcakes because its shape makes it easier to pierce the cupcake and inject the filling. Instead of using a food processor, you can tint the coconut flakes by shaking them up with food coloring in a plastic bag. However, the coconut bits on a Sno Ball are quite small and using a food processor helps grind up the coconut for a more authentic texture. Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display. About the Author: Stella Parks suffers from an unhealthy obsession with recreating the mass produced snacks of her childhood, but ironically is employed by a Frenchman to make the high brow desserts of his childhood. She blogs that dichotomy at bravetart.com and can be followed on Twitter at @thebravetart...."